We have learnt as to how a dairy plant should be planned for processing of fluid milk, and how selection of various equipment for pasteurized and standardized milk should be done. The usefulness of clarification and cream separation to produce good quality standardized fluid milk has been discussed. Importance of homogenization and in-line filling has been explained. How a fluid milk plant is cleaned without opening the equipment has also been explained in brief. Certain aspects of building construction such as type of flooring, walls, ceiling, ventilation and flies control have also been discussed.
We will learn about equipment required for the manufacture of milk products. Milk products are made in every country and therefore, a simplerclassification is done as western and indigenous milk products. The equipment required for the western milk products like butter, ice-cream, cheese and milk powder will be discussed. The emphasis will be given on small level operation, while a passing reference will be made for large-scale operations. Similarly, indigenous milk products such as ghee, curd, lassi, khoa, etc. will be discussed in detail.
Attempt will be made to compare certain similarities of western and indigenous milk products like Butter Vs Makhan, Ice-cream Vs Kulfi, Cheese Vs Paneer, Curd Vs Yoghurt, etc.
In order to generate interest for readers, some basic principles involved in the manufacture will be discussed. Smaller equipment will need little care and maintenance, while the larger equipment will need more attention. Important aspects of maintenance will be explained along with the discussion on individual equipment.Every equipment has some unique features or specific requirement for its safe and uninterrupted operation. Wherever it is considered appropriate, a brief observation is made so that learner will take care during the selection of particular equipment.Since products vary from place to place and require regional attributes, it may not be possible to recommend any single equipment. After attaining the knowledge, you can select your own manufacturing strategy.
We will learn about equipment required for the manufacture of milk products. Milk products are made in every country and therefore, a simplerclassification is done as western and indigenous milk products. The equipment required for the western milk products like butter, ice-cream, cheese and milk powder will be discussed. The emphasis will be given on small level operation, while a passing reference will be made for large-scale operations. Similarly, indigenous milk products such as ghee, curd, lassi, khoa, etc. will be discussed in detail.
Attempt will be made to compare certain similarities of western and indigenous milk products like Butter Vs Makhan, Ice-cream Vs Kulfi, Cheese Vs Paneer, Curd Vs Yoghurt, etc.
In order to generate interest for readers, some basic principles involved in the manufacture will be discussed. Smaller equipment will need little care and maintenance, while the larger equipment will need more attention. Important aspects of maintenance will be explained along with the discussion on individual equipment.Every equipment has some unique features or specific requirement for its safe and uninterrupted operation. Wherever it is considered appropriate, a brief observation is made so that learner will take care during the selection of particular equipment.Since products vary from place to place and require regional attributes, it may not be possible to recommend any single equipment. After attaining the knowledge, you can select your own manufacturing strategy.
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